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Each entrée will serve 4 to 6 and will be packaged in oven ready cookware.
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe, don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe, don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
Below is our Menu. (*Dates reflect a M-F schedule)
* Please note that the first day of class students will be focusing on KNIFE SKILLS and will be bring home a large side salad instead of dinner. Here is a soup and bread recipe that would go well.
Note: The menu contains listings for dates that have already passed. Please jump to the dates that correspond with your student's class!
The First Day of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
Salad dates by school: SCDS: 9/12, Bear Creek: 9/11, McDonalds: 10/6, and BF Day 10/11
9/18 – 9/22 BBQ Cornbread Pie: Students will make a cornbread topping with layers of seasoned pulled chicken, onions, peppers, and baked beans. (Bake in a preheated 375 degree oven for 30-40 minutes until cornbread is cooked through and lightly golden on top. Test cornbread by inserting a toothpick in the center and having it come out clean.)
9/25 – 9/29 Baked Spaghetti: Students will make a marinara sauce from scratch using fresh tomatoes, herbs, veggies, sausage, and ground beef. They will shred spaghetti squash and create layers of squash, sauce, and mozzarella to make a fun and delicious spin on spaghetti! (GF) (Bake in a preheated 375 degree oven for 25-30 minutes.)
10/2 – 10/6 Rainbow Sesame Zoodle: Students will spiral zucchini noodles and mix their own nut free sesame sauce. By adding carrots, peppers, broccoli, and baby corn this dish is sure to brighten up any long winter day! (VG, GF, DF) (Cook in a wok or large skillet. Heat 1-2 Tbs of oil over med-high heat. When oil is hot, add Zoodles and veggies. Pour in dressing tossing and turning often until hot (stir Fry). Should take 5-8 minutes to heat. You don’t want to overcook it! Don’t forget to garnish with your green onion and sesame seeds!)
10/9 – 10/13 (no class Friday) Twice Baked Potatoes: Students will scoop out 6 potato halves. They will fill them with mashed potato, cauliflower, and butter and top them off with cheddar, bacon, sour cream, and chives. (GF) (Bake in a preheated 375 degree oven for 25-30 minutes.)
10/16 – 10/20 Chili: As a class, we will start by making a basic mirepoix and add tomato sauce, beans, veggies, and beef. Kids control the heat by making their own chili spice mixture. (GF)
10/23 – 10/13 Braided Burrito: Students will work in teams to make a dough. As it rises, we will make a seasoned taco filling of onions, beef, beans, corn, and cheese.
10/30 – 11/3 Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash of butternut soup and a hint of carrot juice for color we are sure to outshine good old, boxed mac! (VG)
11/6 – 11/10 (no class Friday) Paneer Masala Stew: Using chickpeas, carrots, and cauliflower and combining spices, coconut milk and fresh ginger, students create a warm, flavorful thick stew that can be served with rice or naan. (VG, GF)
11/13 – 11/17 Chicken Soup: We will start with a mirepoix and discuss immune boosting herbs and spices. With 5 seasonal veggies, herbs, and spices this soup is just what you’ll need to get ready for the season!
No Class 11/20 – 11/25
11/27 – 12/1 Pizza: Students will learn the science behind baking when making pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
12/4 – 12/8 Kids Choice! Students will share favorite dinner ideas and vote on what we will make this week!
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
Salad dates by school: SCDS: 9/12, Bear Creek: 9/11, McDonalds: 10/6, and BF Day 10/11
9/18 – 9/22 BBQ Cornbread Pie: Students will make a cornbread topping with layers of seasoned pulled chicken, onions, peppers, and baked beans. (Bake in a preheated 375 degree oven for 30-40 minutes until cornbread is cooked through and lightly golden on top. Test cornbread by inserting a toothpick in the center and having it come out clean.)
9/25 – 9/29 Baked Spaghetti: Students will make a marinara sauce from scratch using fresh tomatoes, herbs, veggies, sausage, and ground beef. They will shred spaghetti squash and create layers of squash, sauce, and mozzarella to make a fun and delicious spin on spaghetti! (GF) (Bake in a preheated 375 degree oven for 25-30 minutes.)
10/2 – 10/6 Rainbow Sesame Zoodle: Students will spiral zucchini noodles and mix their own nut free sesame sauce. By adding carrots, peppers, broccoli, and baby corn this dish is sure to brighten up any long winter day! (VG, GF, DF) (Cook in a wok or large skillet. Heat 1-2 Tbs of oil over med-high heat. When oil is hot, add Zoodles and veggies. Pour in dressing tossing and turning often until hot (stir Fry). Should take 5-8 minutes to heat. You don’t want to overcook it! Don’t forget to garnish with your green onion and sesame seeds!)
10/9 – 10/13 (no class Friday) Twice Baked Potatoes: Students will scoop out 6 potato halves. They will fill them with mashed potato, cauliflower, and butter and top them off with cheddar, bacon, sour cream, and chives. (GF) (Bake in a preheated 375 degree oven for 25-30 minutes.)
10/16 – 10/20 Chili: As a class, we will start by making a basic mirepoix and add tomato sauce, beans, veggies, and beef. Kids control the heat by making their own chili spice mixture. (GF)
10/23 – 10/13 Braided Burrito: Students will work in teams to make a dough. As it rises, we will make a seasoned taco filling of onions, beef, beans, corn, and cheese.
10/30 – 11/3 Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash of butternut soup and a hint of carrot juice for color we are sure to outshine good old, boxed mac! (VG)
11/6 – 11/10 (no class Friday) Paneer Masala Stew: Using chickpeas, carrots, and cauliflower and combining spices, coconut milk and fresh ginger, students create a warm, flavorful thick stew that can be served with rice or naan. (VG, GF)
11/13 – 11/17 Chicken Soup: We will start with a mirepoix and discuss immune boosting herbs and spices. With 5 seasonal veggies, herbs, and spices this soup is just what you’ll need to get ready for the season!
No Class 11/20 – 11/25
11/27 – 12/1 Pizza: Students will learn the science behind baking when making pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
12/4 – 12/8 Kids Choice! Students will share favorite dinner ideas and vote on what we will make this week!